Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of ground beef, diced onions, green onions, olives and green chiles for the enchilada filling and corn tortillas for the enchilada shells. Once the sauce and filling are prepared, the corn tortillas are lightly fried in canola oil. After 14 enchiladas are assembled in the baking pan, they're topped with cheese and ready to bake for 20 minutes.
Rotisserie chicken is the time-saving secret to this easy recipe that stuffs the crowd-pleasing flavor of buffalo chicken wings into enchiladas. Cream cheese, cheddar cheese and hot sauce are some of the key ingredients to the enchilada filling, while a sprinkle of blue cheese crumbles on top helps balance the zing of the hot sauce.